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Fillet Of Sole Escabeche
1
3
1
1
1
1
/4 Cup Olive oil
/4 Cup Fresh lime juice
Tablespoon Finely chopped fresh cilantro
Small Jalapeno; stemmed, seeded and finely chopped
Teaspoon Chopped garlic
Pound Fillet of sole; skin off, cut into 1/2−inch cubes
Salt
1
Cup Flour
Vegetable oil for frying
1
1 Fat; 0 Other Carbohydrates
In mixing bowl, combine the oil, lime juice, cilantro, jalapeno and garlic.
Whisk until smooth. Season the fish with salt. Add the fish to the marinade
and toss well. Cover with plastic wrap and refrigerate for 1 hour. Preheat
the oil to 360 degrees F. Remove the fish from the refrigerator and drain.
Season the flour with salt and pepper. Dredge the fish in the flour, coating
completely. Fry the fish in batches until golden brown, about 4 to 6
minutes. Remove and drain on paper towels. Season with salt and pepper.
Serve warm with the tartar sauce.
Yield: 4 servings
Fillet Of Sole Escabeche
248
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